CHARACTERISTICS OF PHYTASE PRODUCED BY ASPERGILLUS-CARBONARIUS NRC-401121 IN CANOLA-MEAL

Aspergillus carbonarius NRC 401121 phytase was produced on canola meal in a solid-state fermentation process. A K(m) value of 0.345 mM and a v(max) of 0.81 units were determined for sodium phytate. The optimum pH and temperature were 4.7 and 53-degrees-C, respectively. Activation of the enzyme occurred when it was preincubated at higher temperatures for a period of time. The energy of activation, the entropy and the enthalpy changes were evaluated to be 7,800 cal/mole, 74 cal/(mole . K) and 24,000 cal/mole for this enzyme, respectively. The effect of time and the extractant : solid state culture ratio upon the single step extraction of phytase from a solid-state culture were evaluated. Mathematical correlations which fit the experimental data reasonably well were proposed for some of the studied processes.